Name: Street Corn Pasta Salad with Creamy Chili Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 8 oz pasta (rotini, fusilli, penne, shells, or bowtie); 2 cups fresh sweet corn (or canned or frozen); 1 red bell pepper, diced; ½ small red onion, diced; ½ cup cotija cheese (or feta or queso fresco); 1 handful fresh cilantro, chopped; 1 jalapeño, minced (optional); ½ cup mayo (or Greek yogurt); ¼ cup sour cream; Juice of 1 lime; 1–2 teaspoons chili powder; ½ teaspoon smoked paprika; Salt and pepper, to taste; 1 small garlic clove, minced

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This Street Corn Pasta Salad with Creamy Chili Dressing is the perfect blend of fresh, bold, and satisfying flavors. It’s a dish that’s full of vibrant colors, creamy textures, and a kick of spice, making it a hit at barbecues, picnics, or just as a quick dinner. The combination of grilled or sautéed corn, tangy dressing, and crunchy veggies makes this salad irresistible. Plus, it’s super versatile, allowing for easy swaps based on what you have on hand!

Street Corn Pasta Salad with Creamy Chili Dressing

Why You’ll Love This Recipe

I absolutely love this recipe because it takes the essence of street corn—grilled corn, chili powder, and creamy dressing—and transforms it into a pasta salad that’s both refreshing and hearty. The creamy chili dressing has just the right balance of tang, spice, and creaminess, which perfectly complements the crunch of the red bell pepper, the sharpness of red onion, and the saltiness of the cotija or feta. It’s also customizable, so you can adjust the heat level or swap ingredients based on personal preference. And, it comes together quickly, making it an easy yet impressive dish for any occasion.

Ingredients

8 oz pasta (rotini, fusilli, penne, shells, or bowtie)
2 cups fresh sweet corn (or canned or frozen)
1 red bell pepper, diced (or orange if you prefer)
½ small red onion, diced (or green onions for a milder taste)
½ cup cotija cheese (or feta or queso fresco)
1 handful fresh cilantro, chopped (or parsley if you don’t like cilantro)
1 jalapeño, minced (optional, adjust based on spice preference)

For the creamy chili dressing:

½ cup mayo (Greek yogurt for tanginess is an option)
¼ cup sour cream
Juice of 1 lime (or bottled lime juice)
1–2 teaspoons chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste
1 small garlic clove, minced (or garlic powder in a pinch)

(HERE’S A TIP: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by boiling the pasta according to the package instructions. Be sure to cook it al dente—firm enough to fight back with your fork, as my aunt says! Once it’s cooked, drain and rinse under cold water to stop the cooking process and prevent the pasta from getting mushy. Shake off any excess water.
If you’re feeling a bit adventurous, grill the corn. Toss the corn cobs on a grill pan or directly on the BBQ, rotating them until they have a nice char. If grilling isn’t an option, heat up some canned corn in a skillet, letting it brown slightly. It’ll add a nice texture to the salad.
While the pasta and corn are cooling, dice the bell pepper, onion, and jalapeño. Chop the cilantro as well. (This is also the part where I sneak a little taste of the veggies, particularly avoiding the jalapeño seeds since I’m not big on spice!)
In a large bowl, whisk together all the ingredients for the creamy chili dressing: mayo, sour cream, lime juice, chili powder, smoked paprika, salt, pepper, and minced garlic. If it looks a little odd at first, don’t worry—letting it sit for a few minutes helps smooth everything out.
Once everything has cooled, add the pasta, corn, veggies, cheese, and cilantro to the bowl with the dressing. Toss everything together, making sure each bite gets coated. I sometimes use my hands to really get in there if the spoon doesn’t do the trick.
Taste and adjust! If you feel like it needs more salt, pepper, or lime, feel free to add it. If the dressing seems too thick, I like to thin it out with a splash of milk or a little more lime juice. Even if it looks a little messy at this stage, trust me, it all comes together beautifully.

Servings and Timing

This recipe makes about 4 servings, depending on portion size. It should take around 30 minutes from start to finish, including prep and cooking time.

Variations

Corn: You can use canned or frozen corn if fresh isn’t available. Grill the frozen corn for extra flavor, or sauté it in a skillet.
Spice Level: Adjust the jalapeño to suit your taste. You can leave it out completely for a milder salad or add more if you like extra heat.
Cheese: While cotija is the traditional choice for street corn, you can swap it for feta, queso fresco, or even shredded cheddar if you prefer.
Pasta: Switch up the pasta type based on what you have. Fusilli, penne, or bowtie work well and hold the dressing nicely.

Storage/Reheating

This pasta salad can be stored in the fridge for up to 3 days. Just make sure to cover it tightly with plastic wrap or store it in an airtight container. The dressing may thicken slightly in the fridge, so if that happens, add a splash of lime juice or milk to loosen it up. This salad is best enjoyed cold, so no need to reheat—it’s perfect for make-ahead meals or leftovers.

FAQs

How long does this pasta salad last in the fridge?

The salad will last for about 3 days when stored properly in an airtight container.

Can I make this recipe ahead of time?

Yes, this salad can be made a day ahead. In fact, it may taste even better after the flavors have had a chance to meld overnight in the fridge.

What if I don’t have corn on the cob?

You can use canned or frozen corn. If you’re using frozen corn, I recommend grilling it or sautéing it for a few minutes to get a bit of char and flavor.

How spicy is this pasta salad?

The spice level can vary depending on how much jalapeño you use. If you want it mild, just leave it out or reduce the amount. For extra heat, add more jalapeño or some hot sauce.

Can I substitute the mayo in the dressing?

Yes! If you want a tangier dressing, you can replace the mayo with Greek yogurt. It’ll still be creamy but with a bit of extra zing.

Conclusion

Street Corn Pasta Salad with Creamy Chili Dressing is a fantastic dish that combines the delicious, smoky flavors of street corn with the comfort of pasta salad. It’s a great side dish for any gathering or a quick, satisfying meal when you need something light and flavorful. Plus, with its customizable ingredients and easy-to-make dressing, this is a recipe that will become a staple in my kitchen. It’s fresh, vibrant, and full of personality—what’s not to love?